date:Oct 30, 2012
ness taste receptors, except for the fact that there are many more bitterness receptors than sweet receptors.
It doesnt take many bitter-inducing compounds to make the product taste bitter. The threshold for the recognition of sweetness is detectable in 1 part in 200 parts of sucrose, explains Davidson. Bitterness is perceptible in 1 part per 2 million parts. The problem is, once you detect the bitter, it becomes very difficult to detect sweet.
This can be a problem with formulating with stevi